Monday, February 13, 2012

Cheesecake with Blueberry Sauce


This year my Valentine is the cutest, sweetest, most wonderful little boy, my grandson Carter.  He is absolutely adorable and I wish that I could see him more often.  I celebrated Valentine's Day early with Carter and his parents this weekend.  Nick and Sarah worked around the house trying to get organized and Carter and I just hung out together.  He wasn't feeling very well so I'm hoping he's better very soon.  Thanks Sarah, Nick and Carter for a great weekend. I love visiting you guys!!

I decided to make cheesecake for my Valentine's post.  It was a toss up between this or something chocolate but cheesecake won out.  My friend, Karen, has made this cheesecake for years and I love it.  She has made so many and taken them to so many gatherings, that I bet several of you may have had a piece.  She gave me the recipe and I've been making it ever since.  It is the perfect cheesecake and not hard to make.  I didn't have any graham crackers so I decided to make a cookie crust.  Another friend of mine, JoNell B. makes the best specialty cheesecakes I've ever eaten (like you would buy at a very fancy bakery) and she uses a cookie crust.  She made cheesecakes with fruit decorating the tops, white chocolate drizzled on the tops, and just very special and beautiful cheesecakes.  She doesn't make them like she used to, which is a shame!!  A while back she gave me her recipe for the crust, so I gave it a try.  Thanks Karen and Jo Nell for sharing your recipes.I also decided to make four little cheesecakes instead of one large one.  I had 4 small spring form pans and they worked out very nicely.  I try to take my goodies to work or give them to family members so making smaller ones just made more sense for me. 

I hope you make or do something special for your sweetie and wrap your arms around them like I did to my little Valentine. Happy Valentine's Day!!

Karen's Cheesecake

1 pkg graham crackers, crushed
1/4 cup sugar
1/2 cup melted butter
Mix together and press into a spring form pan

1/2 cup sugar
1 t vanilla
4 eggs
24 oz cream cheese (3 pkg) not fat free
1 pint sour cream
3/4 cup sugar

Beat cream cheese and then add 1/2 cup sugar and mix until smooth.  Add vanilla and eggs.  Mix well then pour into crust and bake at 325 degrees for 40 minutes or until firm.  Cool 35 minutes at room temperature.  While cooling, mix together sour cream and 3/4 cup sugar.  Pour on cake and return to oven for 10 minutes at 400 degrees.  Refrigerate.

 JoNell's Crust

1 stick butter
1/4 cup sugar
1 cup flour
Mix together and press into spring form pan.  Bake at 350 degrees about 10 minutes or set.  Add cheesecake mixture to this after it has cooled a little while.

Blueberry Topping
2 cups fresh or frozen blueberries
1/4 cup water
1 cup orange juice
3/4 cup sugar
1/4 cup cold water
3 T cornstarch
1/4 t almond extract
1/8 t cinnamon
In a saucepan over medium heat, combine the blueberries, 1/4 cup water, orange juice, and sugar.  Stir gently, and bring to a boil. 

In a cup or small bowl, mix together the cornstarch and 1/4 cup cold water.  Gently stir the cornstarch mixture into the blueberries so as not to mash the berries.  Simmer gently until thick enough to coat the back of a metal spoon, 3 to 4 minutes.  Remove from heat and stir in the almond extract and cinnamon.  Thin sauce with water if it is too thick for your liking.

sauce recipe by ISYBEL from

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